Coconut Balsamic & Persian Lime Rice
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Coconut Balsamic & Persian Lime Rice
Print Recipe
Recipe Notes

2 tablespoons Olive Gourmet White Coconut Balsamic vinegar
3-4 tablespoons Olive Gourmet Persian Lime olive oil
1 cup jasmine or basmati rice, uncooked
1/2 cup unsweetened, shredded coconut, toasted
1/4 cup sliced almonds, toasted
2 limes, zested and juiced (about 1 tbsp. needed)
1 small green onion, minced (about 2 tablespoons)
sea salt to taste

Cook the rice. On the stovetop, pour the rice into a medium saucepan add 1-2/3 cups water. Bring the pot to a boil, reduce to a simmer, and cook, covered tightly, for 15-20 minutes, until the liquid is absorbed. Allow rice to rest, covered, for at least 5 minutes. Scrape the rice into a large mixing bowl and fluff gently with a fork. Set aside. (If you have a rice cooker follow instructions on it.
Toasting flaked coconut and almonds:
Preheat the oven to 350˚F and spread the coconut and almonds on a single layer on a baking sheet. Toast for about 4 minutes, stirring after the first 2 minutes. Watch the coconut and nuts carefully, as they can go from perfectly toasted to burned in a matter of seconds. Set aside to cool. Once cooled, toss with the lime zest and set aside.
Vinaigrette:
In a small bowl, combine the lime juice , minced onion, White Coconut balsamic, Persian Lime olive oil, and a big pinch of sea salt. Whisk vigorously to combine. Pour the vinaigrette over the rice and fold gently with a spatula to combine. Add the toasted coconut/almond/lime zest combination and fold in gently to combine. Serve warm, room temperature, or chilled.

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